Roasted Sweet Potato Salad With Cranberry-Chipotle Dressing

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2 1/2 pounds sweet potatoes, peeled and cut into 2-inch pieces

3 tablespoons olive oil, divided

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

3/4 cup fresh or frozen cranberries

1/4 cup water

2 teaspoons honey

1 (7-ounce) can chipotle chiles in adobo sauce

1/2 cup pepitas (pumpkinseeds)

3/4 cup chopped green onions

1/4 cup fresh cilantro leaves

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